Our friend, Allison Maginnis, knows her way around a Cheerwine recipe – and this Cheerwine-flavored chocolate cake with Cheerwine cherry frosting is confectionary heaven!
- 1 box chocolate cake mix
- 1 small box instant chocolate pudding mix
- 4 eggs, room temperature
- ½ cup canola or coconut oil
- ⅓ cup water
- 1 teaspoon vanilla extract
- 1 cup sour cream (not fat-free)
- ⅓ cup Cheerwine Syrup
- 1 cup cherries, chopped (fresh or thawed from frozen)
- 1 ½ cups mini semi-sweet chocolate chips
- 1 cup salted butter, softened to room temperature
- ½ teaspoon kosher salt
- 2–3 tablespoons Cheerwine Syrup
- 5 cups powdered sugar
- ½ cup cherries, chopped (optional as garnish)
Preheat oven to 350ºF. Lightly spray cake pan with cooking spray and dust the pan with flour. Shake off any excess.
In a stand mixer fitted with paddle attachment on low, add cake mix, pudding mix, eggs, oil, water, vanilla, sour cream, and Cheerwine Syrup. Mix ingredients for about one minute, scraping sides as needed to combine. Increase speed to medium and beat for 2 minutes. Your batter should be silky smooth and incorporated. Fold in chopped cherries and chocolate chips until just incorporated.
Pour batter into prepared cake pan and bake for 55-65 minutes (until cake springs back when lightly pressed.)
Allow cake to cool in pan for at least 30 minutes before turning out onto cooling rack for an additional 30 minutes before frosting.
Add softened butter, salt, and Cheerwine Syrup to stand mixer with whisk attachment and beat on low. Begin adding powdered sugar, one cup at a time, until incorporated. Turn mixer to medium and whip mixture for 5-7 minutes. Fill pastry bag with frosting and pipe frosting onto cake starting from the center, down the sides. Then immediately garnish cake with chopped cherries, if desired.
Store in an air-tight container in the refrigerator for up to 4 days.